Archives

Tag: cornstarch

This Swedish Meatballs recipe is the same one used by my Swedish grandmother and then by my Swedish mother. Although I was not born in Sweden, I have been privy to the secret family recipe since I was a young child. My mormor (Swedish grandmother) made these delicious meatballs throughout the year. But they were always extra special when she made them for Christmas Eve.

Swedish Meatballs along with a huge smorgasbord on Christmas Eve were a tradition in my house for as long as I can remember. This was the first year we didn’t keep that tradition. My brother was in town before Christmas because my mother passed away. We had our Swedish Meatballs while he was here instead. We’ll resume our traditions next year.

This recipe is sure to boost your Meat-a-ball-ism

My grandfather used to make me laugh when we were having Swedish meatballs as a kid. He would say “we’re having Svedish Meat-a-balls and your brother is going to grow another 6 inches”. My brother is very tall and he could eat more than his fair share of meatballs. My grandfather attributed the meatballs to boosting his metabolism and making him grow. Of course, we know that is not how it works, but it was funny when we were kids. To this day, when I say Swedish meatballs and metabolism, I say it in my head the way he said it. Try saying it with a Swedish accent…Svedish meat-a-balls. Meat-a-ball-ism.

Gravy with cream ??

By no stretch of the imagination am I an expert in Swedish cuisine. However, my Swedish family members never used cream or sour cream in their recipes. I’m not sure if there are regions in Sweden that adds it or not, but my Mormor once told me that she thought someone added the cream to the gravy to Americanize it. She didn’t add cream, my mother didn’t and neither do I.

These meatballs can easily be made the same day for a quick dinner. Just boil the meatballs in the broth while your potatoes are cooking and they’ll be done at the same time. But, the seasonings come out stronger if you make them ahead of time. I like to make them ahead, simmer them in a pot for 4 or 5 hours, then refrigerate or freeze them until I need them. Then transfer them to a crockpot the day I’m serving them and allow them to cook on low for 4 or 5 more hours. The final product will produce a rich broth that is delicious as is, or you can make it into a wonderful gravy, too. Serve them over egg noodles or next to boiled or mashed potatoes with your favorite vegetable and call it dinner, or serve them as an appetizer at your next gathering.

It’s a family tradition.

This is my family’s traditional Swedish Meatball recipe. Don’t let the tablespoon of salt scare you off. You’re going to need quite a bit of salt to flavor three pounds of meat and approximately 7-8 cups of gravy. My mormor never added enough salt and my mother never added enough salt. I’ve been trying to get enough salt in the recipe because it is so much better when cooked into the dish rather than adding it afterwards.

Also, you probably won’t find mustard or ketchup in any other Swedish meatball recipe, but there is a reason for this, so stay with me for another minute. My mother and grandmother immigrated to the United States long before the invention of the internet, so they did not have a translation resource for food stuffs. At the time they didn’t know the translation for muskot and krydpeppar. Which are nutmeg and allspice, respectively. But, they did know those ingredients would be found in brown mustard and ketchup, so they used those instead. At some point, those translations were discovered and reincorporated into this recipe. We’ve enjoyed them for many years. I hope you do, too.

Swedish Meatballs

A traditional Swedish Meatball recipe passed down through generations of Swedish family traditions. These hearty meatballs are paired well over egg noodles or next to boiled or mashed potatoes. They even make a great appetizer.

Course
Dinner

Cuisine
Swedish

Keyword
Swedish Meatballs

Prep Time40minutes

Cook Time40minutes

Total Time1hour20minutes

Servings100meatballs

AuthorLisa York

Ingredients

For the meatballs

4sliceswhite breaddiced into small cubes

1/2cupmilk

12tbspbutter

1/2 cuponionfinely diced

3lbsground beef

3eggs

1tbspkosher salt

1tsppepper

1/2tspallspice

1/2tspnutmeg

1tspgarlic powder

1tbspbrown mustard

1/4cupketchup

For the gravy

1cupflour or cornstarch

1cupwater

Instructions

For the meatballs

Dice the slices of bread into small pieces. Sprinkle a pinch of salt and pepper over the breadcrumbs. Pour the milk over the breadcrumbs and allow the bread to absorb the milk.

In a small pan over medium high heat, melt 4 tablespoons of butter. Add the onions and saute until the onions are translucent. Add a pinch of the salt and pepper.

Pour the milk over the breadcrumbs and allow the bread to absorb the milk then add the sautéed onions.

In a separate bowl, beat the eggs, then mix in the rest of the salt, pepper, allspice, nutmeg, garlic powder, brown mustard and ketchup. Stir until well blended. Add the egg mixture to the bread and onions. Add the ground beef. Then, with your hands, thoroughly mix together all the ingredients until well blended.

Using a small spoon, small ince cream scoop, or melon baller, scoop out approximately a heaping tablespoon of the meat mixture. Roll the meat mixture between your hands to form a meatball. The meatball should be rolled until it is fairly firm, otherwise they will fall apart during cooking. Repeat until you’ve formed all the meatballs.

In a large frying pan over medium heat, melt a pat of butter to coat the bottom of the pan then add 10-12 meatballs. Be sure not to overcrowd the pan and leave enough space between the meatballs. Otherwise, the meatballs will be steamed rather than fried.

Fry the meatballs for a couple of minutes on each side. Just until they are browned. Then shake the pan so the meatballs roll around the pan acquiring a slight sear all around to lock in the juices.

Transfer the meatballs to a large pot. Pour approximately 1/4 to 1/2 cup of water to deglaze the frying pan. Using a scratch-proof utensil (if you’re using a non-stick pan), scrape the bits from the bottom of the pan.

Pour the liquid from the pan over the meatballs in the pot. Don’t worry if the liquid is still somewhat clear. Deglazing the pan will get all the flavor from the pan and the broth will darken and become more flavorful the longer you cook the meatballs in the broth.

Repeat buttering the pan, frying the meatballs, deglazing the pan and adding the broth to the pot with the meatballs until all the meatballs have been fried.

If the broth from deglazing the pans doesn’t produce enough liquid to cover the meatballs, add some more water to cover them. Bring the liquid to a boil, reduce the heat and simmer for at least 30 minutes. They are ready at this point, but the longer they simmer, the better they will be. I usually try to let them simmer for at least 4 hours.

For the gravy

Drain the liquid from the meatballs into a smaller pot. Set the meatballs aside.

Bring the liquid to a boil. In a separate bowl, whisk together the flour and water. Gradually add the flour and water mixture. The gravy will thicken as it stands.

Pour the gravy over meatballs and serve.

Do you have food traditions that were almost lost due to a translation issue? Tell me about it in the comments and don’t forget to like us on Facebook, Twitter, Pinterest and Instagram. Also, if you like this recipe, please consider sharing it with your friends.

How do you like them apples?

Everywhere I look this time of year is pumpkin-spice-this and pumpkin-spice-that. Although I am a sucker for the delicious seasonal trend, I must admit that I am a bigger fan of everything apple. Apple pie, baked apples, apple crisp, caramel apples, apple stuffing and pork chops. These Caramel Apple Brownie Crisps, however, are a perfect pairing of chocolate, caramel and apples and will surely be a hit at any Autumnal event.

I may have mentioned a time or two before that I love brownies and cookies. This recipe is like a combination cookie and brownie. It’s the best of both of the baked confections worlds. It’s crispy, yet soft and chewy, and depending on whether or not you like toppings, there are many possibilities. You can eat them without a topping, but with so many options, why would you? The crisps go great with a ganache, peanut butter frosting, icing, or glazes.

This Treat Does the Trick Everytime

This caramel apple sauce topping, by the way, is excellent on cheesecake or vanilla ice cream, too. I love this caramel apple sauce so much, I could eat it by the spoonful. I won’t do that though. Because I’m a grown up and need to exercise a little self control. Besides, today, it’s going on the brownie crisps that I cut into fun Halloween shapes. ‘Tis the season and all, so what’s better for a Halloween gathering than Caramel Apple…Brownie Crisps?

Instructions

For the Brownie Crisps

In a small saucepan, melt the butter then gradually add the chocolate chips. Stir with a whisk until smooth. Add the vanilla and allow to cool while you prepare the next steps.

In a small bowl, combine the flour, cocoa powder, salt and baking soda.

In a large bowl, separate the egg whites from two of the eggs and add two whole eggs. Beat until the egg yolks and whites are well incorporated then slowly add the sugar and beat until frothy.

Add the chocolate and vanilla mixture to the egg mixture. Then gradually add the flour mixture. Be careful not to overmix. Just stir until the flour is incorporated.

Divide the batter between two parchment-lined baking sheets then spread the batter out to the edges.

Bake for approximately 15-20 minutes. The batter will be almost set, but still very soft. Cut the brownie into squares of desired size or use cookie cutters for fun shapes. Don’t separate the shapes. Cutting the shapes before the brownie is done baking will give each piece a crispy edge. Return to the oven to bake for an additional 5-10 minutes watching closely so not to burn them.

Remove from the oven and allow to cool completely before separating the pieces. (If you’re using a cookie cutter, you will have miscellaneous pieces of various sizes and shapes…use them as a topping, save them for nibbling or pulse them into crumbs in a food processor and save for use in a pie crust another time.)

For the Caramel Apple Sauce Topping

In a medium saucepan bring apple cider, brown sugar, cinnamon and vanilla to a boil.

Add 1 tbsp. of the butter to the boiling mixture. Once the butter has melted, reduce heat, add the apples and Vanilla Crown Royal, if desired, then simmer until the apples are tender. (Approx. 10 minutes.)

Remove the apples from the liquid and reserve for another use.

Return the liquid to a boil then add the remaining 2 tbsps. of butter and Vanilla Greek yogurt. Stir until well incorporated.

In a small bowl, add the cornstarch and about a 1/2 cup of the boiling cider liquid. Whisk until smooth then gradually add the mixture to the cider and whisking constantly so not to burn the sauce. Whisk until thick and smooth. Set aside to allow to cool before topping the brownie crisps.

Spread a small amount of the sauce onto the smooth side (bottom) of the crisps. Top with sprinkles, crisp crumbs or candies of your choice.

Let me know what you think in the comments below and be sure to not miss a single recipe by following us on Facebook, Twitter, Instagram and Pinterest.

This dessert is what I save for the most special occasions. I made these Mini Pavlova for Mother’s Day this year and I have to say, if you want to make an extraordinary dessert, This. Is. It. The delicious meringue literally melts in your mouth. It’s like little clouds of heaven topped with lemon curd, fresh fruit and whipped cream.

The first time I made this, I was very intimidated by the thought of the meringue. But it’s actually fairly easy to make and I’m going to share all the tips so you can look like a pro on your first try, too.

No Need To Share, There’s Enough For Everyone

I don’t recall where I got this recipe, but I remember that recipe serving suggestion was for one large meringue that would be cut into individual servings. I like the idea of the miniature Pavlova that can be customized for each guest’s taste at the dessert table.

Leftovers of a large Pavlova with all the toppings would need to be refrigerated. The cold temperature and the moisture from the lemon curd would affect the texture of the meringue.

Making individual meringues that can be stored in an air-tight container at room temperature preserves the structure of the meringue and can be kept up to a couple of weeks.

Berries, Citrus, Creams and Curds Galore

There are so many combination of fruits that can be used as a topping. I like the idea of setting out a whole buffet style dessert bar. There would be a wide variety of berries and citrus fruit along with stone fruits and tropical selections, too.

You can use the basics for making lemon curd and switch out the zest and juice of lemons with oranges or limes. Providing a variety of curds to mix and match with the various fruits. Not to mention the different variations of whipped cream that can concocted.

What Can’t You Do With Meringue?

A friend and I were recently discussing the endless possibilities of uses for the meringue shells. We came up with many options, but edible bowls for ice cream is something I am going to have to try soon. That would be fun. I once ran out of curd but had one lonely meringue left, so I used chocolate pudding and whipped cream. It was nowhere near as elegant as the Pavlova, but it was actually pretty tasty.

I’m thinking there must be some savory options that haven’t been explored yet as well. Hmmm? Well, I’m starting to get sidetracked here. Back to the Pavlova.

Making The Meringue

Using room temperature eggs will give your meringue more volume. For the meringue, you will only use the egg whites. So, about 30 to 60 minutes before you are ready to start, separate your eggs. Reserve the yolk for the curd.

Beat the egg whites and add the ingredients as described in the instructions of the recipe. If you’re a multitasker in the kitchen, be sure that you are starting with a clean, dry bowl, beaters or whisk that are free of any fatty residue. Your eggs won’t stiffen if there is any residue remaining on your bowl or utensils.

This process can take about 20 minutes. The egg whites will eventually form stiff peaks. You’re almost done. Just take a pinch of the meringue and rub it between your fingers. It should feel silky and sticky. If it feels gritty from the sugar, beat for another minute or two.

Once the meringue is done, use care not to disturb the meringue too much as you could deflate the air you just beat into it. You should carefully spoon the meringue onto your parchment lined baking sheet and gently spread the mixture to create a bowl-like shell. I like to delicately transfer the meringue into a cake decorating bag and pipe the meringue into neat bowls. Whichever way you decide to get it to the oven, there are some more tips to consider while baking.

Baking Meringue DOs and DON’Ts

You DO want to bake at a low temperature…ideally 250 degrees. You’re basically drying out the stickiness of the meringue. But, meringue is delicate, so it needs to be done slowly. DON’T bake at a higher temperature to try to get it done quicker. It’s going to take as long as it’s going to take.

You DO want to keep the oven door closed while the meringue is baking. Your meringue will crack if there is a change in temperature. DON’T open the door every 5 minutes to check on them. They will need to bake for 60 minutes. If you peak through the window and see that they are starting to get brown, reduce the oven temperature by 15 or 20 degrees.

When they are done baking, DO turn off the oven. DO leave the meringues in the oven for at least an hour so they can continue to dry on the outside. DON’T remove them from the oven sooner, due to the above-mentioned change in temperature.

Pavlova

A delicate meringue dessert that will literally melt in your mouth. This is the best dessert for showcasing fresh fruit, curd and cream.

Course
Dessert

Keyword
Meringue

Prep Time1hour30minutes

Cook Time1hour30minutes

Inactive time1hour30minutes

Total Time3hours

Servings12

AuthorLisa

Ingredients

For The Meringue

6extra largeeggs (separated) room temperature whites for the meringue(reserve yolks for the curd)

1/8tspcream of tartar

pinchsalt

1 1/2cups sugar

1tsplemon juice(from the curd ingredients)

1tsppure vanilla extract

2tspcornstarch

various berries or other fruitas desired

For The Curd

6egg yolk(from the meringue)

2extra largeeggs

3/4cupsugar

1/4cupfresh lemon zestfrom approx. 5 lemons

1/2cupfresh freshly squeezed lemon juicefrom approx. 5 lemons

pinchsalt

8tbspbutter diced into small cubes

For The Whipped Cream

1cupheavy whipping cream

2tbspconfectioner's sugar

Instructions

For The Meringue

Preheat the oven to 250 degrees. Line baking sheets with parchment paper.

Using a stand mixer, beat the room temperature egg whites, salt and cream of tartar on high speed (check your manufacturer's setting for aerating egg whites) until soft peaks form. The soft peaks can be made by pulling the beater out of the eggs whites.

Continue beating on high speed. Gradually add the sugar 1 tbsp at a time. Stiff peaks will form and when the meringue no longer feels gritty, beat in the lemon juice and the vanilla.

Gently fold the cornstarch into the meringue. Be careful not to mix the meringue as it could deflate the air that you just beat into it.

Spoon 6 mounds of meringue onto two large parchment lined baking sheets. Leaving a couple of inches space between each mound. Carefully spread the meringue and shape it into the form of a bowl. (Or gently transfer the meringue to a cake decorating bag and lightly pipe the meringue into a bowl shape.)

Bake for 60 minutes. Turn off the oven and allow to cool down for another hour. Do not open the door during the baking or cooling process. Changes in temperature will crack your meringue. (During the baking and cool down process, proceed to the instructions for making the curd and whipped cream.)

Once the meringue has fully cooled, spread a spoonful of curd on top of the meringue.

Spread fresh whipped cream over the lemon curd.

Top with fruit of your choice. I used raspberries, blackberries, mango, strawberries, and kiwi.

For The Curd

In the bottom portion of a double boiler over medium heat, bring 1 or 2 inches of water to a low simmer. Reduce heat to medium/low.

In the top portion of the double boiler, add the egg yolks and the whole eggs. Gradually add the sugar a little at a time, whisking constantly to keep the mixture smooth. Add the lemon zest, lemon juice and salt.

Continue whisking over medium/low heat for approximately 8 minutes. If the heat is too high or there is a long lapse in the whisking, you will end up with lemon flavored scrambled eggs. So, keep whisking until the mixture is thoroughly cooked and the sugar is dissolved.

Remove from the heat. Add small amounts of the cubed butter pieces at a time. Continue whisking until the butter melts and is incorporated into the mixture.

Strain the mixture into a medium bowl to remove any remaining solid zest pieces.

For The Whipped Cream

Add the confectioner's sugar to a large bowl of a mixer. Add the heavy whipping cream and whip the cream for about 5 minutes or just until the cream forms stiff peaks.

Recipe Notes

Allow the egg whites to come to room temperature for at least 30 minutes to an hour prior to beating. This will help give the meringue more volume.

So, what do you think? Give it a try and let me know how you did in the comments below. Also, please like us on Facebook and Twitter. I’d love to hear more from you and see what you’re cooking.

Do you need to spice things up in the kitchen? I don’t know about you, but sometimes regular salt just doesn’t cut it, so it’s nice to have a recipe on hand that you can add to any dish that needs some additional flavor. I came up with this version of seasoned salt when I was tinkering around with rubs and BBQ sauce recipes. (SPOILER ALERT: I’ll also be sharing those recipes this week.)

A pinch packs a lot of flavor, so make a batch, keep it in an airtight container and you’ll have a secret weapon in your arsenal of flavors anytime you’re looking to shake things up. This is the perfect addition to burgers, salads, chicken, beef or even pork and fish. Why buy store bought products when you probably have all the ingredients in your spice rack already? Not to mention that it is super easy to make and can be easily packaged for a cute hostess gift or housewarming gifts.

Seasoned Salt

A quick mixture of common spice rack seasonings make up this seasoned salt. Keep stored in an airtight container to add a little something different to everyday dishes.

Course
Spices

Prep Time10minutes

Total Time10minutes

AuthorLisa

Ingredients

1/4cupsea salt

4tspground black pepper

1tsppaprika

1tspgarlic powder

1/2tsponion powder

1/2tspcayenne pepper

1/4tspcornstarch

1/8tspcumin

1/8tspcurry powder

1/8tspground ginger

Instructions

Mix all ingredients together until well combined.

Depending on the grind of the salt, you may choose to run through the food processor on pulse to break up some of the larger grains of salt.

Or using a sifter will separate the larger grains (recommended if you're going to use the seasoned salt in a shaker).

Store the remaining seasoned salt in an airtight container.

The seasoned salt is ready to use today, but all the flavors will mingle the longer it stored. Enjoy.

The best thing about seasoned salt, besides the added flavor, is that you can mix up whatever spices you like. Try it with turmeric, or maybe even some dried herbs. What flavors do you like? Let me know in the comments below and check back for my other recipes using this seasoned salt.